Posted on 08/15/2018 7:02:09 PM PDT by EdnaMode
The inexorable rise of identity condiments has led to hard times for the most American of foodstuffs. And that’s a shame.
[snip]
Along about a decade ago, though, I began to notice I was toting home as much of my offerings as I’d concocted. My contributions were being overlooked — or shunned. Why should this be? Mom’s extraordinary potato salad — fragrant with dill, spiced by celery seed — went untouched on the picnic table. So did her macaroni salad, and her chicken salad, and her deviled eggs. … When I carted home a good three pounds of painstakingly prepared Waldorf salad — all that peeling and coring and slicing! — I was forced to face facts: The family’s tastes had changed. Or, rather, our family had changed. Oldsters were dying off, and the young ’uns taking our places in the paper-plate line were different somehow.
I racked my brain for the source of this generational disconnect. And then, one holiday weekend, while surveying the condiments set out at a family burger bash, I found it. On offer were four different kinds of mustard, three ketchups (one made from, I kid you not, bananas), seven sorts of salsa, kimchi, wasabi, relishes of every ilk and hue …
What was missing, though, was the common foundation of all Mom’s picnic foods: mayonnaise. While I wasn’t watching, mayo’s day had come and gone. It’s too basic for contemporary tastes — pale and insipid and not nearly exotic enough for our era of globalization. Good ol’ mayo has become the Taylor Swift of condiments.
(Excerpt) Read more at phillymag.com ...
Eating gross amounts of food and liter size sodas also parallels the rise in obesity.
Finally! Someone who knows the things that need mayo. Mrs. RWA and I got to have mayo on our BLTs. Ditto on the turkey or chicken sammiches.
Thanks s&sf.
“A couple of the wait staff even asked me “why would you do that?”
I hope you answered...”Why would I tip you?”.
Yes, and most grocery store salad dressings, too. Not to mention throwing in HFCS at every chance.
It is so easy to make a quick vinaigrette at home, mayo is not much harder.
Go ahead, but it is not mine and not nearly as good. Can you say please? LOL..............
Per Pulp Fiction, I thought that was the Nederlanders.
White bread, crackers, mayo - it is all being called racist and being warped into racist insults against whites.
This means there are probably kids eating anything but mayo because it has so many negative connotations and everything “ethnic” is better - including as food.
It’s not dead in my neck of the woods.
All of the commercial mayo sold as
olive, avocado, etc. are also made primarily with soy or canola—false advertising anyone? Mayo made with real oil is ridiculously expensive and all of them have preservatives.
Homemade mayo is full of good fats and nothing else.
Not too German at all...just another step or two..which takes time. I’m loving just the potatoness of it all...but I’m a LOT Irish, so that might explain it. ;)
Where is Jamestown?
All I want to know is how hard it is to make, and how long it lasts really. But if it isn’t too much trouble, please give me your recipe for the home made mayo.
Freegards
More a matter of the food being associated with an ethnic slur against whites.
Why We White People Hate Being Called “Mayonnaise”
http://www.fryhavoc.com/why-we-white-people-hate-being-called-mayonnaise/
Definition
3) Boring, whiter than white. Used by Caucasians to refer to other Caucasians who shun their ethnic heritage in favor of a more yuppie lifestyle. Originally used by Italian Americans from the Mid-Atlantic states, it has gained more use due to its reference in the popular HBO show, The Sopranos.
And associated with the hash tag racist, implying that all whites are racist.
Watch your mouth! Down here in Texas you can make a sandwich with nothing but bread and miracle whip - the ONE TRUE MAYONNAISE.
Mayonnaise on French fries, is great!
She’s on an Island in the James River.
LOL. See my previous reply.
Does it have a saloon?
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